Health Department Scores

Health Department Inspections is a regular listing of inspections conducted in Surry County establishments by North Carolina health officials. The listing includes restaurants, schools, day care facilities, adult care and other facilities. The listings give the health inspector score, if applicable, along with the text of their findings in their words.

2) Management and food employee knowledge, and conditional employee; responsibilities and reporting. Responsibility of Permit Holder, Person in Charge, and Conditional Employees – P — An employee Health policy could not be located.

3) Handwashing sinks, supplied and accessible: Handwashing Cleanser, Availability – PF — Soap was not at the handwash sink today, but there was handwash soap in the mobile food unit. Keep the soap at the handwash sink at all times. Hand Drying Provision – PF — Paper towels are positioned on the other side of the mobile food unit from the handwash sink. Keep the paper towels at the handwash sink. Using a Handwashing Sink-Operation and Maintenance – PF — The water heater was not turned on at the time of inspection, causing the hot water temperature of the handwash sink to be less than the required 100 degrees F. The breaker was off, but was turned on and the water was warm enough within 20 minutes.

4) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — All of the potentially hazardous foods in the reach-in cooler, in the sandwich unit, and in the coolers in the van read over the required maximum of 45 degrees F. The food is to be discarded as it is at the end of the service day. Adjust the units so that potentially hazardous food does not exceed 45 degrees F.

5) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P — Do not use splashless bleach for sanitizer. According to the manufacturer’s website, it is not approved for use on food prep surfaces. Purchase new bleach (regular) for sanitizer.

6) Thermometers provided and accurate: Food Temperature Measuring Devices – PF — A small diameter probe thermometer must be purchased for use to check the temperatures of thinner foods. This must be corrected as soon as possible. Temperature Measuring Devices-Functionality – PF — Keep thermometers stored in the front of the coolers (warmest part of the units).

8) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – Mobile food units must use NSF-approved equipment for holding potentially hazardous foods. Or if not NSF-listed, must meet Chapter 4 of the NC Food Code and must be used for its intended use. Coolers used today are not NSF and are not suitable for use in a mobile food unit, especially when the door is propped open, lessening the effectiveness of the cooler.

10) Plumbing installed; proper backflow devices: Protective Cover or Device – C — Keep a cover or other protective device over the water inlet on the outside of the mobile food unit.

11) Sewage and waste water properly disposed: Capacity and Drainage – C — The mobile food unit waste tank must be at least 15 percent larger than the fresh water tank and must be permanently affixed to the mobile food unit. According to the owner, the mobile food unit waste tank will be installed on 8/17/15. An intent to suspend will be issued today to give the establishment 30 days to correct this.

3) Physical facilities installed, maintained and clean 6-501.12 Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in freezer. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Repair the base tile where damaged (where the walk-in cooler would come in contact with the wall when opened). Floors, Walls and Ceilings-Cleanability – C — The plating in the walk-in freezer is separating from the floor. It should be reattached to the floor and the seams between the plating and the floor should be sealed. Keep all storage at least 6 inches above the floor (chemical storage/mop sink room, office).

2) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — A stack of single-service containers were lying on the floor. Be sure to keep these off of the floor as much as possible. Keep lids inverted so the food contact surface is not exposed.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath deli tables. Clean the floor in the walk-in freezer. Clean the floor in the walk-in cooler. Clean the floor in the storage room. Floors, Walls and Ceilings-Cleanability – C — REPEAT: The plating in the walk-in freezer is separating from the floor. It should be reattached to the floor and the seams between the plating and the floor should be sealed. Keep all storage at least 6 inches above the floor (storage room, beside the deli desk, etc.).